Egg Bhurji (Indian-Spiced Scrambled Eggs)

Method

1. 1

   Melt the butter in a pan and crackle the cumin seeds, then add the onion and cook until soft and just turning gold, about 4 minutes.

2. 2

   Add garlic, ginger and green chili and cook 1 minute, then stir in the turmeric and chili powder.

3. 3

   Add the tomato and cook until it breaks down and the raw smell is gone, about 4 minutes.

   💡 Cook the tomato down properly here — underdone tomato leaves the bhurji tasting sour and thin.

4. 4

   Season the beaten eggs with a pinch of salt, pour into the pan, and scramble over medium heat, breaking up the curds as they set, about 3 minutes.

5. 5

   Scatter with cilantro and serve hot with toast or paratha.